Buttermilk Marinated Turkey With Peppery Milk Gravy Recipe

• 1 x turkey - (13 to 15 lbs) Salt to taste Freshly-grnd black pepper to taste
• 2 quart buttermilk
• 1 1/2 c. dry sherry divided
• 1 c. minced onion
• 1 c. minced celery
• 2 slc white bread torn
• 2 tsp paprika
• 1 Tbsp. butter or possibly margarine melted
• 1/4 c. all-purpose flour
• 2 c. lowfat milk

1. Remove giblets and neck and throw away.
2. Rinse turkey with cool water and pat dry.
3. Sprinkle turkey insdie and out with salt and pepper.
4. Place turkey in a deep roasting pan; pour buttermilk over top.
5. Cover, refrigerate8 hrs, turning several times.
6. Drain turkey, discarding buttermilk; place turkey breast-side up, in a large shallow roasting pan, tucking wing tips under.
7. Combine 1 c. sherry and next 4 ingredients; spoon mix into turkey cavity.
8. Close cavity with skewers and truss.
9. Brush entire turkey with melted butter.
10. Insert a meat thermometer into meaty part of thigh.
11. Bake at 350 degrees for 4 hrs or possibly till meat thermometer registers 180 degrees, basting with remaining 1/2 c. sherry every 15 to 20 min.
12. Remove turkey from roasting pan, reserving 1/4 c. drippings in a heavy saucepan; add in flour stirring till smooth.
13. Cook, stirring constantly, 1 minute.
14. Gradually add in lowfat milk; cook over medium heat, stirring constantly, till thickened and bubbly.
15. Stir in salt and pepper to taste.
16. Serve immediately with turkey.
17. This recipe yields 12 to 15 servings.

turkey, buttermilk, sherry, onion, celery, paprika, butter, allpurpose, milk

Taken from cookeatshare.com/recipes/buttermilk-marinated-turkey-with-peppery-milk-gravy-96021 (may not work)